Perishable Fruit Research Articles

Impact of Modified Atmosphere Packaging Conditions on Quality of Dates: Experimental Study and Predictive Analysis Using Artificial Neural Networks.

Dates are highly perishable fruits, and maintaining their quality during storage is crucial. The current study aims to investigate the impact of storage conditions on the quality of dates (Khalas and Sukary cultivars) at the Tamer stage and predict their quality attributes during storage using artificial neural networks (ANN). The studied storage conditions were the modified atmosphere packing (MAP) gases (CO2, O2, and N), packaging materials, storage temperature, and storage time, and the evaluated quality attributes were moisture content, firmness, color parameters (L*, a*, b*, and ∆E), pH, water activity, total soluble solids, and microbial contamination. The findings demonstrated that the storage conditions significantly impacted (p < 0.05) the quality of the two stored date cultivars. The use of MAP with 20% CO2 + 80% N had a high potential to decrease the rate of color transformation and microbial growth of dates stored at 4 °C for both stored date cultivars. The developed ANN models efficiently predicted the quality changes of stored dates closely aligned with observed values under the different storage conditions, as evidenced by low Root Mean Square Error (RMSE) and Mean Absolute Percentage Error (MAPE) values. In addition, the reliability of the developed ANN models was further affirmed by the linear regression between predicted and measured values, which closely follow the 1:1 line, with R2 values ranging from 0.766 to 0.980, the ANN models demonstrate accurate estimating of fruit quality attributes. The study's findings contribute to food quality and supply chain management through the identification of optimal storage conditions and predicting the fruit quality during storage under different atmosphere conditions, thereby minimizing food waste and enhancing food safety.

Can Chitosan Applications in Pre- and Post-Harvest Affect the Quality and Antioxidant Contents of Red Raspberries?

Red raspberry fruit production is increasing worldwide due to the growing consumer interest in foods with high antioxidant properties. However, raspberries are very perishable fruit with a short shelf life. Chitosan applications have shown promising results in promoting the storage of different berry fruit. This work aimed at analysing the effects of chitosan applied in pre- and/or post-harvest on the quality and antioxidant properties of raspberry fruit during cold storage and room temperature conditions (i.e., 6 d at 4 °C and 3 d at 20 °C, respectively). Pre-harvest chitosan applications reduced fruit weight loss during cold storage and room temperature conditions but also reduced fruit decay at room temperature conditions. At the end of the whole storage conditions, chitosan-coated raspberries at pre-harvest were brighter than those of the uncoated control fruit. Furthermore, pre-harvest treatments with chitosan increased the total phenol and anthocyanin contents and promoted the highest total antioxidant activity compared with other treatments. After cold storage, post-harvest chitosan application drastically reduced the development of fungi that cause fruit decay, thus minimizing the potential risk of mycotoxin production. Overall, this study demonstrates that applications of chitosan in pre-harvest are sufficient to ensure the goal of maintaining and/or increasing fruit quality and antioxidant properties during cold storage and room temperature conditions.

Hydrocooling in mangabas submitted to different storage temperatures

The mangaba is a highly perishable fruit which, under ambient conditions, lasts around 9 days when harvested green and ripe. Therefore, as it is still harvested through extractivism, adopting low-cost technologies is essential for mangaba collectors. The aim was to evaluate the use of hydrocooling at 8ºC on mangaba fruits at ambient and refrigerated temperatures for 12 days. Mass loss, soluble solids, titratable acidity, ratio (SS/AT), pH, firmness, vitamin C, L*, chroma and ºhue were evaluated. The results show that hydrocooling was not effective in increasing the shelf life of mangaba. Mangabas can be stored at 5ºC and 10ºC for 12 days. On the other hand, it loses its quality after 8 days at 25ºC.

Bay Leaves Extracts as Active Additive for Food Protective Coatings.

Ethanolic extracts of bay leaves were obtained using the Soxhlet method (extraction yield of 22.3 ± 1.2%) and further analyzed through different methods, thus determining the chemical composition with gas chromatography, phenolic content with the Folin-Ciocalteu technique (11.8 ± 0.4% wt.) and antioxidant power with the radical 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method (75.06%). Furthermore, its effect on the growth of two bacteria, Escherichia coli and Bacillus cereus, and on two yeasts, Candida glabrata and Saccharomyces cerevisiae, was determined, showing a minimum inhibitory concentration of 0.65 mg/mL on the growth of B. cereus. Finally, edible films were prepared using different polymers (carboxymethyl cellulose, gum Arabic, polyvinyl pyrrolidone, and polyvinyl alcohol) containing 0, 5, 10, or 15% wt. of bay leaf extract as troubleshooting for perishable fruits, specifically for cultivated strawberry. The prepared composites presented reduced water vapor permeabilities (up to 4.3 × 10-7 g·Pa-1·m-1·h-1), high specific transparencies (≈30%/mm), as well as the effective blocking of ultraviolet radiation (>99.9%). In vivo tests showed that the most suitable treatment for strawberry protection was the impregnation with a composite comprising polyvinyl alcohol and a 15% wt. bay leaf extract, resulting in a noteworthy reduction in mass loss (22% after 6 days). It can be asserted that food packaging with the designed composites would be an effective alternative for the reduction in postharvest losses.

Influence of Maturity Stage on Post-harvest Quality of Guava Cultivars

The guava (Psidium guajava L.), a member of the Myrtaceae family and a native of tropical America, was brought to India by the Portuguese in the 17th century. The primary focus lies in comprehending the physiological and biochemical alterations within the fruit, which play a crucial role in understanding metabolic phenomena such as fruit ripening, softening, and overall aging. Additionally, these changes hold significance for shaping commercial procedures and meeting post-harvest demands. It is imperative for the post-harvest management system to strive to deliver the fruit to the market in the desired condition sought by consumers or importers. Guavas are highly perishable fruits, with fresh supplies to markets often lasting only a few days. In the Postharvest Laboratory of the Department of Horticulture, Banaras Hindu University, Varanasi, an experiment was carried out to investigate the influence of maturity stage on the post-harvest quality of guava cultivars under ambient conditions at 3-day intervals of storage. The guava cultivars, namely Lalit, Allahabad Safeda, and Shweta, were chosen at distinct stages of maturity, encompassing mature green, color break and ripe. The findings showed that the ripeness or stage of maturity at harvest had a substantial impact on the quality and storage life of guava fruits. In comparison to the colour-turning stage and the ripe stage of fruits, the mature green stage demonstrated promising results in maintaining post-harvest quality. Considering all the parameters, the best guava cultivars in terms of superior post-harvest quality, including total soluble solids, lycopene content, ascorbic acid content, and minimal acidity content, were found to be the Lalit cultivar.

Design of a Cooling System Integrated with Ultraviolet Light for Preservation of Fruits and Vegetables at Variable Tropical Weather Conditions: A Case Study of Arusha, Tanzania

Post-harvest losses of fruits and vegetables pose significant challenges, especially in tropical climates. This study introduces the development and performance evaluation of a solar-powered evaporative cooling storage system integrated with ultraviolet light (UV) designed for preservation of perishable fruits and vegetables. The cooling chamber supplied with ultraviolet lamp was developed using locally available materials such as sisal, sponge, and bricks. The performance of the system was evaluated in terms of air temperature decrease, relative humidity increase, and evaporative cooling power capacity both for sunny and cloudy tropical weather conditions. The study reveals that activating the UV light considerably extends the shelf life of fruits and vegetables. The system was able to extend the shelf life of perishable products by up to 21 days when exposed to ultraviolet light and by 9 days when not exposed to ultraviolet light. On sunny days, active system operation leads to an average temperature reduction of 5.0 °C, along with a relative humidity increase of 23%. On the contrary, on cloudy days, the cooling impact diminishes slightly, resulting in temperature decrease of approximately 3.5 °C and relative humidity increase of 18%. These findings emphasize the potential of the solar-powered evaporative cooling system, combined with UV light treatment, as a viable approach to combat post-harvest losses in tropical environments.

Chitosan/cellulose nanocrystal biocomposite coating for fruit postharvest preservation

Storage and transportation of fresh fruits and vegetables result in significant wastage, making their preservation post-harvest a global issue. Although petroleum-based synthetic wax is commonly used in fruit post-harvest preservation due to its effectiveness, its adverse effects on ecological environment and human health cannot be ignored. Hence, it is imperative to explore natural and sustainable coatings that can serve as an eco-friendly and healthy alternative to petroleum-based synthetic waxes for fruit preservation. In this study, we developed a biocomposite coating based on chitosan (CS) as the bio-based film forming material, cellulose nanocrystals (CNC) as the reinforcement and sodium tripolyphosphate (TPP) as the crosslinking agent. By employing the dip coating process, it becomes feasible to apply micron-sized films onto the surfaces of diverse perishable fruits. The results revealed that the CNC and TPP significantly enhanced mechanical strength, oxygen barrier performance, thermal stability, antibacterial activity, and hydrophobicity of the coating. As a proof-of concept, bananas were utilized as experimental samples to investigate the impact of the coating. The findings demonstrate the efficacy of this coating in preserving the fruit's visual appeal and prolonging its storage duration. The coating can be used in various scenarios and on different products, having excellent potential in preservation technology, transportation and storage of postharvest agricultural products. The utilization of a multifunctional coating based on chitosan represents a promising and sustainable approach to address the pressing issue of global food waste. This innovative coating offers a cost-effective solution to effectively reduce postharvest losses of perishable foods, contributing to a more sustainable food system.

Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananascomosus)

The development of the innovative flavored juices by coalescing two or more distinct types of fruits is encouraged by the tremendous expansion of the juice industry. Fruit juice cocktails frequently contain high nutritional content as well as organoleptic features such as color, flavor, taste, and overall attractiveness of various fruits. The use of different heat treatments and storage temperatures on single juice has previously been extensively researched, however, only a limited study has been performed on a juice cocktail. Therefore, the effect of pasteurization temperature (60 °C and 90 °C) and storage temperature (4 °C and 25 °C) on physicochemical, microbial, and sensory properties of pineapple-mango juice cocktail was investigated. Standard procedures were used to determine physicochemical, microbiological, and sensory characteristics. The results of the study demonstrated a slight increase in TSS, acidity, and cloud stability during storage, while a gradual decrease in vitamin C, pH, total sugars, and Lovibond color. The S4 sample that was pasteurized at 60 °C for 20 min and maintained at 4°C storage temperature retained more vitamin C, acidity, and total sugar than the other samples. According to the microbiological data, the total viable count in the fruit juice cocktail samples varied from 3.42 × 102 to 8.5 × 107, and after two months of storage, the bacterial load in sample S4 increased from 3.52 × 102 to 5.5 × 103. The sensory evaluations revealed that all of the samples were widely accepted, with sample S4 having the greatest overall acceptance owing to the cocktails color, flavor, and taste. Therefore, this study demonstrates that perishable fruits may be turned into appealing juice cocktails, increasing the sensory characteristics and hence the products escalation value. These findings also promote the development of a healthy and nutritious, fruit-based juice cocktail.

Chitosan and salicylic acid as alternatives for the control of postharvest fungal diseases in blueberries (Vaccinium corymbosum)

Blueberry (Vaccinium corymbosum) has characteristics that make it a highly coveted fruit by the population that seeks benefits for their health, thus giving it economic and social relevance. However, it is a very perishable fruit. In the present work, Botrytis sp., Penicillium sp., and Alternaria sp. were isolated from blueberry, and molecularly identified. The in vitro effect of chitosan (CHI) and salicylic acid (SA) on the growth of these phytopathogens was then evaluated, as well as the incidence of the disease after the application of these treatments on blueberry. CHI at 1.5% achieved an in vitro mycelial growth inhibition of Botrytis sp., Penicillium sp., and Alternaria sp. by 93, 84, and 40%, respectively. Furthermore, a complete germination inhibition of Penicillium sp. and Alternaria sp. was accomplished; Botrytis sp. spores were less sensitive to chitosan treatment. The germination percentage of the phytopathogens was reduced by 90% using SA at 5 mM. The in vivo application of CHI at 1.5% and SA at 5 mM decreased the percentage of incidence of phytopathogens in blueberries harvested after storage period at 25°C, as compared to the control. Based on these results, SA and CHI represent an alternative for the control of phytopathogens in blueberry to eliminate the use of synthetic fungicides.

Mapping of supply chain and assessment of pre and postharvest losses of Alphonso mango in India

One of the most popular commercial varieties of mango in India is the Alphonso variety. Due to its limited and specialised production zone, this cultivar attracts interest for its supply chain management research. Only a few studies on the management of the mango supply chain in India could be discovered in the literature. In order to better understand supply chain management and pre- and post-harvest losses for the Alphonso mango, a survey was conducted. To acquire the data, 123 observations from farmers, FPOs, retailers, exporters, and government officials were recorded. A socioeconomic study revealed that farmers who were young and educated (less than 50 years old and graduates) produced mangoes of higher quality and were more committed to exporting mangoes.The findings indicate that preharvest losses are primarily caused by variables including climate change, global warming, numerous illnesses and pests, spongy tissue, and fruit fly problem. During the harvest season, spongy tissue and abrupt, unseasonal rain have a negative impact on mango quality and supply. Mechanical damage, storage conditions, transportation, and mango handling all had a major impact on postharvest losses.According to the study, pre-harvest factors were responsible for 30 to 40% of mango loss, and post-harvest handling was found to be responsible for 15 to 20% of mango loss. The revenue of farmers is remains poor due to the current trading channels and lack of facilities for value addition.The results of this study provide insight on the current state of the supply chain and Alphonso mango losses. Researchers, governmental organisations, and policymakers can benefit from this study's findings by taking the appropriate actions to boost farmers' incomes, balance the market's supply and demand, and lower losses in other perishable fruits.

Multifunctional food packaging materials: Lactoferrin loaded Cr-MOF in films-based gelatin/κ-carrageenan for food packaging applications

In this study, antimicrobial biocomposite films based on gelatin–κ-carrageenan (Gκ) with 1, 2 and 4 % lactoferrin (L) loaded chromium-based metal–organic frameworks (L@Cr-MOFs) nanoparticles were synthesized by casting methods. The addition of L loaded Cr-MOFs into Gκ based films increased elongation at break from 2.19 to 14.92 % and decreased the tensile strength from 65.1 to 31.22 MPa. L@Cr-MOFs addition reduced swelling index (from 105 to 70.8 %), water solubility (from 61.3 to 34.63 %) and water vapor permeability (from 2.46 to 2.19 × 10−11 g. m/m2. s). When the additional amount was 4 wt%, the Gκ/L@Cr-MOFs films showed antibacterial effects against Escherichia coli and Staphylococcus aureus with the inhibition zone of 19.7 mm and 20.2 mm, respectively. In addition, strawberries preservation trial shown that the Gκ/L@Cr-MOFs films delayed the growth of spoilage molds on the surface of fruits. This research indicated that Gκ/L@Cr-MOFs are promising active packaging materials for the preservation of perishable fruits.

Product and process development of mango flakes using response surface methodology

Mango fruit (Mangifera indica L.) is one of the tropical fruits which are produced in large volumes in Kenya. Transformation of the perishable fruit into shelf-stable nutritious products is one of the interventions that can be used to reduce losses while accruing better returns for farmers. The objective of this study was to determine the optimum processing parameters in the production of consumer-acceptable mango flakes. Fifteen treatments were obtained using sugar variations of 0%, 2%, and 4%, and starch at 0%, 10%, and 20%. Process variables were determined by varying pressure of steam (0.8 BAR, and 1.6 BAR) and speed of drum drying (2.2 rpm and 7.6 rpm). Sensory analysis was done using a 7-pointer hedonic scale while physicochemical, and proximate lab analysis was done using predetermined AOAC procedures. Response Surface Methodology (RSM) of Design Expert 13 software, was used to optimize mango flakes production procedures by adjusting settings of factorial variables. Results indicated that formulations that were incorporated with 20% starch, 0% sugar, and dried at 7.57 rpm for 5 minutes and 2 seconds at a constant gauge pressure of 0.8 BAR were the most preferred with a mean overall score of 5.79. Homogeneity of variances was observed between different formulations for overall acceptability (P=0.192). The predictive model of the Central Composite Design stipulated that an increase in sugar concentration reduces the sensory quality of drum-dried mango flakes. Nutritional profile of the most acceptable mango flakes was a composite of 1.9g/100g, 2.8g/100g, 0.9g/100g, and 0.5g/100g for carbohydrates, vitamin C, crude protein, and crude fat, respectively. A significant difference was observed between values for protein and vitamin C (P=0.002). In conclusion, the organoleptic acceptability and nutritional profiles of drum-dried mango flakes were affected by the time: pressure exposure of the puree as well as the product ratios of ingredients.

Preparation of natural complex waxy structure for the evaluation of preservation performance of blueberry

As a perishable fruit, the quality of blueberries is rapidly decayed after harvesting due to their weight loss, softening of tissues, color changes and microbial proliferation. In order to mimic the waxy layer of the blueberry epidermis, the waxy layer of wax gourd epidermis were investigated by scanning electron microscopy, energy-dispersive X-ray spectroscopy, and fourier transform infrared spectroscopy. Moreover, the magnolol-loaded shellac/zein nanoparticles were fabricated using coaxial electrospraying method. The average particle size of the optimal nanoparticles was 2.84 ± 0.03 nm, and the encapsulation rate of magnolol was 79.18% ± 0.61%. Finally, the optimized nanoparticles and wax gourd epidermis were dispersed in an arabic gum solution to obtain a coating and sprayed on the surface of postharvested blueberries. The shellac/zein/magnolol nanoparticles exhibited potential thermal stability, excellent DPPH radical scavenging, antifungal activities against four different types of molds including Penicillium, Botrytis cinerea, Alternaria alternaria and Pestalotiopsis. Overall, the shellac/zein/magnolol nanoparticles are suitable coating to retain the freshness and quality of blueberries during the storage.

Blackberries and Mulberries: Berries with Significant Health-Promoting Properties.

Blackberries and mulberries are small and perishable fruits that provide significant health benefits when consumed. In reality, both are rich in phytochemicals, such as phenolics and volatile compounds, and micronutrients, such as vitamins. All the compounds are well-known thanks to their medicinal and pharmacological properties, namely antioxidant, anti-inflammatory, anti-cancer, antiviral, and cardiovascular properties. Nevertheless, variables such as genotype, production conditions, fruit ripening stage, harvesting time, post-harvest storage, and climate conditions influence their nutritional composition and economic value. Given these facts, the current review focuses on the nutritional and chemical composition, as well as the health benefits, of two blackberry species (Rubus fruticosus L., and Rubus ulmifolius Schott) and one mulberry species (Morus nigra L.).

Enhancement of Shelf Life of Tomato using Edible Coating

Background: Tomato (Solanum lycopersicum) is one of the major nutrient-rich food widely consumed in India and being perishable in nature, it cannot be stored for longer periods. Edible coatings based on natural ingredients is now a days being widely used to extend the shelf life of perishable fruits and vegetables. In the present study the impact of aloevera gel and corn starch coatings on quality attributes and shelf life of tomato was assessed. Methods: Two lots of tomatoes -one coated with aloevera gel and the other coated with corn starch coating were stored for 21 days under refrigerated condition. Physio-chemical characteristics of tomatoes were assessed at 3, 5, 7, 14 and 21 days during storage. Result: The retention of moisture content, colour and firmness were observed better for coated tomatoes than the uncoated ones. The physiological weight loss, ascorbic acid content and total soluble solid content decreased at a higher rate in case of uncoated tomatoes compared to the coated ones. The decay percentage of tomatoes for uncoated, corn starch coated and aloevera coated tomatoes were found as 92%, 10% and 5% respectively. Hence, it can be inferred that both the coating materials have potential to enhance the shelf life of tomatoes.

Dynamically crosslinked chitosan/cellulose nanofiber-based films integrated with γ-cyclodextrin/curcumin inclusion complex as multifunctional packaging materials for perishable fruit

Robust biomass-derived packaging films with excellent antimicrobial and antioxidative properties are highly desired for preservation of the perishable fruit. However, most reported packaging films rely on introducing artificial antibacterial and antioxidant agents and their abuse could cause severe safety and environmental issues. To address these drawbacks, herein, we developed a dynamically crosslinked chitosan/cellulose nanofiber-based packaging film integrated with γ-cyclodextrin/curcumin inclusion complex where curcumin is an edible natural photosensitizer with excellent photodynamic antimicrobial and antioxidative properties. The resulting composite packaging material can be easily applied as conformal coating or package film on different types of perishable fruits. Adopting banana, tomato and cut apple slices as representative examples, we demonstrate that this material can effectively extend their shelf life by reducing microbial invasion, water loss and oxidation thanks to its excellent photodynamic antimicrobial and antioxidative properties. This work provides a promising strategy to develop sustainable, low-cost and environmentally friendly packaging materials from readily available biodegradable biomass sources to extend the shelf life of perishable produce.

Innovative limonene and chitosan-based pads in improving shelf-life and preserving the volatile profile of fresh strawberries

Strawberries are extremely perishable fruit with a short shelf life due to its high susceptibility to mechanical injury, water loss, texture deterioration and microbiological decay, that rapidly reduces its marketability. The development of innovative and green strategies able to improve quality of strawberry is a current challenge. In this work, active adsorbent pads, consisted of a cellulose layer activated with either Chitosan (CH) or Limonene and Chitosan (CH-LO) solutions, were developed in order to preserve fresh strawberries. Results show that the strawberries stored at 8 °C in packaging containing CH or CH-LO coated-pads are marketable 3 d longer than controls. Furthermore, the CH pads allow for a reduction in respiratory activity and the mold counts. VOCs analysis carried out by HS-SPME/GC-MS revealed 123 compounds. PCA analysis, applied to the GC–MS dataset, to highlight cluster sampling, show that after 3 and 6 d of incubation, fruit stored with CH-LO are comparable to fresh strawberries. Although further experiments are needed to improve antimicrobial efficacy of the developed active pads, these results show a promising approach to preserve quality of strawberry during refrigerated storage.

Strawberry supply chain: Energy and environmental assessment from a field study and comparison of different packaging materials

Berries are highly perishable fruits and require both low storage temperature and suitable packaging throughout the supply chain to preserve their organoleptic qualities. However, the energy consumption of refrigerated equipment and the use of packaging materials, plastic in particular, might generate important environmental impacts. Besides, there is a strong commitment to reduce the use of plastic in the food industry.The aims of the current work are first to assess the energy consumption of refrigerated equipment and second to analyze the environmental performance of the strawberry supply chain. Various stages of the supply chain from transport from growers to retail storage were modeled using data from field measurement and interviews with professional stakeholders. Life Cycle Assessment (LCA) was performed for the strawberry supply chain. Different packaging materials, plastic (PET, RPET) and alternatives (molded pulp, recycled paper, cardboard), were used. The processes that generated the most important environmental burden were the packaging production and the long-distance refrigerated transport. To limit the impact related to packaging production, it is necessary to consider not only the type of packaging material but also the processes and energy consumption used in their manufacturing.

Carboxymethyl chitosan/sodium alginate hydrogel films with good biocompatibility and reproducibility by in situ ultra-fast crosslinking for efficient preservation of strawberry

Strawberry is a seasonal and regional fruit. Thus, strawberry waste caused by spoilage and decay is an urgent problem that must be solved. Developing hydrogel films (HGF) for multifunctional food packaging can effectively slow down strawberry. Based on the carboxymethyl chitosan/sodium alginate/citric acid with excellent biocompatibility, preservation effect, and ultrafast (10 s) coating on the strawberry surface, HGF specimens were designed and prepared through the electrostatic interaction of opposite charges between polysaccharides. The prepared HGF specimen exhibited excellent low moisture permeability and antibacterial properties. Its lethality rates against both Escherichia coli and Staphylococcus aureus were more than >99 %. The HGF could keep strawberries fresh for up to 8, 19, and 48 days at 25.0, 5.0, and 0 °C, respectively, by delaying the fruits' ripening, dehydration, microbial invasion, and respiration rate. The HGF dissolved and regenerated five times still exhibited good performance. The water vapor transmission rate of the regenerative HGF could reach 98 % of that of the original HGF. The regenerative HGF could maintain the freshness of strawberries for up to 8 days at 25.0 °C. This study provides new insight into an alternative film design for convenient, green, and renewable alternative films to delay perishable fruit spoilage.

Dynamic Modulation of SO2 Atmosphere for Enhanced Fresh-Keeping of Grapes Using a Novel Starch-Based Biodegradable Foam Packaging.

To improve the fresh-keeping of highly perishable fruits with high commercial value, a novel starch-based foam packaging material was developed in this study. The foam incorporated the antiseptic ingredient Na2S2O5, which chemically interacted with environmental moisture to release SO2 as an antifungal agent. Scanning electron microscopy (SEM), moisture absorption and mechanical measurements were used to characterize the unique sandwich-like inner structure of the foam which allowed for the modulable release of SO2. The starch-based foam exhibited sufficient resilience (~100%) to provide ideal cushioning to prevent physical damage to fresh fruits during transportation. When 25 g/m2 of Na2S2O5 was applied, the foam stably released over 100 ppm SO2 and demonstrated satisfactory antifungal performance (inhibition over 60%) in terms of maintaining the appearance and nutritional values (such as soluble solids 14 vs. 11%, total acidity 0.45 vs. 0.30%, and Vitamin C 3.4 vs. 2.5 mg/100 g) of fresh grapes during a 21 day storage period. Additionally, the residual SO2 (14 mg/kg) also meets the safety limits (<30 mg/kg). These research findings suggest great potential for the utilization of this novel foam in the food industry.